American · Dinner
Lamb and Potato Cottage Pie
Ground lamb browned with onion, carrot and peas in a rosemary-scented gravy, spooned into a dish and topped with mashed potato enriched with butter and milk. The topping is forked and baked until golden and crisp. Served hot straight from the dish as a complete meal.
$5
25 minsPrep
45 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
851Calories
40.7gProtein
51.9gFat
55.8gCarbs
10.2gSugar
7.4gFiber
687mgSodium
205mgChol
23gSat Fat
742mgPotassium
134mgCalcium
2.8mgIron
2.1mcgVitamin B12
12mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
herb-salt
hidden-gems
Instructions
1
Prep
Peel and chop the potato into even chunks; finely dice the onion and carrot so everything cooks at the same rate.
2
Boil
Cook the potato chunks in salted water over medium-high heat for 15 minutes until a knife slides through with no resistance, then drain completely.
3
Mash
Mash the drained potato with butter and milk over low heat for 2 minutes until smooth, then season and set aside.
4
Sear
Heat olive oil in a skillet over medium-high heat and cook the onion, carrot, and ground lamb for 8 minutes, breaking up the meat until browned and no pink remains.
5
Simmer
Stir in tomato paste, fresh rosemary, Worcestershire sauce, beef stock and frozen peas, then simmer over medium-low heat for 8 minutes until the gravy thickens and coats the meat.
6
Build
Spoon the meat mixture into a baking dish, spread the mashed potato over the top, and fork the surface into ridges.
7
Bake
Bake in a 400°F oven for 20 minutes until the potato ridges turn golden brown and the gravy bubbles at the edges.
8
Rest
Let rest for 5 minutes before serving.
9
Plate
Spoon onto a warm plate and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g ground lamb
- 600g600g potato
- 11 small onion
- 22 small carrot
- 70g70g frozen peas
- 2 tbsp2 tbsp tomato paste
- 2 tsp2 tsp fresh rosemary
- 240ml240ml beef stock
- 56g56g butter
- 90ml90ml whole milk
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp Worcestershire sauce
- salt and black pepper to taste
